I’m excited that we finally have some warm weather and can enjoy cocktails on the patio again! And what spirit does warm (even hot) weather bring to mind? Rum, of course. 

There are several variations on the Hop Toad cocktail, all of them including apricot brandy liqueur and lime juice; the primary difference is which style of rum is employed (or no rum at all). The No. 2 version is a close sibling of the St. Croix Sunset—simpler, with only three ingredients, and featuring aged rum. The sweetness of the rum and liqueur keep the lime in check, but it’s more tart and even more refreshing than the St. Croix Sunset.

For the aged rum, I used Real McCoy 12-year rum, and my go-to apricot liqueur is Giffard’s Abricot du Roussillon—more expensive than most competitors, but also much more delicious and better made. 

This is so tasty and so easy to make!

HOP TOAD NO. 2
1¾ oz Aged rum
1 oz Apricot brandy liqueur
¾ oz Freshly squeezed lime juice

Combine all the ingredients in a shaker with plenty of ice and shake for 15-20 seconds, then strain the mix into a chilled glass. The ideal garnish would be a slice of apricot, when apricots are in season, but if they’re not available a twist of orange peel will be great.